* To make the meat will start putting a little oil to warm in a saucepan.

* Saute first the onion (finely chopped) until soft and add the minced meat.

* Stir continuously until white and fluffy minced (we use k fork to dissolve the meat easily) and add the poumaro, the broken ntomatoules (preferably mature) and tomato paste.

* Mix well and prsthetoume salt, pepper and nutmeg (grated).

* Finally put refreshing water (2 cups) and cook for 30 minutes at medium heat.

* If you see that in the course of drinking all liquids and add more water to continue cooking properly.

* Extinguish the eye and withdrawing the pan to cool minced.

* Add the grated cheese and mix gently.

* The sauce with meat is ready!

* In a Pyrex dish or spread the cannelloni in a row, leaving small gaps (during cooking will stretch the pasta).

* Take one by one and cannelloni filled with meat-sauce (not to be poured can use small pieces of cheese as a cap on the edges of the pasta).

* Pour over them is left over from the meat-sauce and cream.

* If the sauce is not enough to cover them fill the cannelloni with water.

* Cover the pan with foil and bake in preheated oven at 200 degrees for 30-40 minutes.

* Shortly before the end of cooking remove the foil, add grated cheese and let it get color.